Sous Vide Temperature: 125°F/52°C
Sous Vide Time: 45 minutes
Ingredients (4 servings):
1 2-pound (900 grams) skinless salmon fillet, quartered
1 large bunch of spinach
½ cup of Dijon mustard
1 cup of cream
1 tablespoon of lemon juice
1 tablespoon of extra-virgin olive oil
Sea salt and pepper to taste
Step 1. Using SousVideArt™ cooker, bring water to 125°F/52°C in a
container or stockpot.
Step 2. Place the salmon fillets in a SousVideArt™ bag with the salt and
a dash of oil. Remove the air out of the bag and seal the bag.
Step 3. Place the bag in a container with heated water. Cover and cook for
Step 4. Heat a pot of water over medium heat and add the spinach. Leave in boiling water until it becomes soft. Add lemon juice, salt, and pepper.
Keep on very low heat until serving.
Step 5. Sauce. Place a saucepan over medium heat and add cream and
Dijon mustard. Bring to a boil, reduce the temperature and stir. Add salt
and pepper to taste.
Step 6. After the timer signal, take out the bag. Remove the fillets from the
bag and dry with paper towels. Serve the fish on a spinach pillow and pour
the sauce with Dijon mustard.